Bearnaise Deviled Eggs with Caviar and Fried Shallots

Bearnaise Deviled Eggs with Caviar and Fried Shallots
18 Ingredients
  • Vegetable oil, for deep-frying
  • 2 large shallots
  • 1 cup rice flour
  • Kosher salt and freshly ground black pepper
  • 1 bunch fresh tarragon, tips snipped and held in ice water, for garnish
  • 2 shallots, minced
  • 1/4 cup champagne vinegar
  • 1/4 cup dry white wine
  • 3 egg yolks
  • 1 stick (8 tablespoons) butter, melted
  • Salt and freshly ground black pepper
  • 12 eggs
  • 2 tablespoons creme fraiche
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • Juice of 1/2 lemon
  • Kosher salt
  • 2 ounces caviar
Nutrition
152
8% daily value
24 servings
                                       
                                            low-​sugar, gluten-​free
     

Fat

18% 11

Saturated

19% 4

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

3% 8

Carbs (net)

- 7

Fiber

3% 1

Sugars

- 1

Sugars, added

- 0

Protein

9% 4

Cholesterol

41% 123

Sodium

6% 142

Calcium

3% 31

Magnesium

4% 16

Potassium

2% 91

Iron

5% 1

Zinc

4% 0

Phosphorus

11% 75

Vitamin A

9% 82

Vitamin C

2% 2

Thiamin (B1)

3% 0

Riboflavin (B2)

10% 0

Niacin (B3)

1% 0

Vitamin B6

9% 0

Folate equivalent (total)

5% 18

Folate (food)

- 18

Folic acid

- 0

Vitamin B12

29% 1

Vitamin D

180% 27

Vitamin E

8% 1

Vitamin K

1% 1

Sugar alcohols

- 0

Water

- 36
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